BACON & MUSHROOM BAKE
4-5 slices bacon, chopped
1 pound mushrooms, sliced
8 ounces Monterey Jack cheese
8 eggs
3/4 cup heavy cream
1/4 teaspoon salt
1/4 teaspoon celery salt
Dash pepper
4 green onions, chopped
In a large skillet, fry the bacon until crisp, reserving about 2 tablespoons of the drippings. Remove the bacon from the pan and sauté the mushrooms in the reserved bacon grease until tender and the liquid has evaporated. Season with a little salt and pepper. Spread the cheese in a greased 11.75x7.5" baking dish. Top with the mushrooms, then the bacon and green onions. In a medium bowl, beat the eggs, cream, salt, celery salt and a dash of pepper. Pour evenly over everything. Bake at 350º 35-40 minutes, until a knife inserted in the center comes out clean. Let stand 10 minutes before serving.
Makes 6-8 servings
Can be frozen
Per 1/6 recipe: 394 Calories; 32g Fat; 21g Protein; 5g Carbohydrate; 1g Dietary Fiber; 4g Net Carbs
Per 1/8 recipe: 295 Calories; 24g Fat; 16g Protein; 4g Carbohydrate; 1g Dietary Fiber; 3g Net Carbs
This is a mushroom lover's quiche and would be very nice for a brunch. Here's a photo of the whole pan:
